Okra, Roasted Tomato & Buckwheat Noodle Bowl with Miso Ginger Broth

Serves 4

This lovely recipe is one of our all-time favourite soups from The Beauty Chef Gut Guide. It contains okra, a highly nutritious veggie that's a great source of gut-loving fibre, as well as skin-protective antioxidants.


  • 250 g (9 oz) cherry tomatoes, halved
  • 250 g (9 oz) 100% buckwheat noodles
  • 2 tablespoons dried instant wakame flakes
  • 1 litre (34 fl oz/4 cups) Vegetarian Broth or chicken
  • Bone Broth (page 229 of the Gut Guide), or store-bought stock
  • 250 ml (81⁄2 fl oz/1 cup) water
  • 2 tablespoons ginger, peeled & very thinly sliced
  • 250 g (9 oz) soft (not silken) tofu, cut into bite-sized pieces
  • 200 g (7 oz) okra, halved lengthways
  • 60 g (2 oz/1⁄4 cup) shiro (white) miso paste
  • 1 tablespoon tamari
  • 1 teaspoon black sesame seeds, toasted
  • 1 teaspoon white sesame seeds, toasted
  • Togarashi, for sprinkling, to serve


If you’re not vegetarian, make sure to make the miso ginger broth with chicken bone broth – it will help to soothe and seal the gut. You can also swap the tofu for some steamed chicken or fish; simply slice or flake it and add to serve.

For more gut-nourishing recipe ideas, check out The Beauty Chef Gut Guide – available now.



Visit The Digest for more beauty and wellbeing inspiration.

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